Roasted Chicken Breast and Plum Hoisin Sauce

Name: Roasted Chicken Breast and Plum Hoisin Sauce with Spring Onion Mash & Roasted Bok Choy
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 Potatoes; 2 Garlic Clove**; 2 Skin-On British Chicken Breasts; 2 Pak Choi; 2 Plum; 1 Spring Onion; 10 Chicken Stock Paste; 32 Hoisin Sauce; 1 Sugar; 75 Water

with Spring Onion Mash & Roasted Bok Choy

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Tags:

Under 600 calories

Allergens:

Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Skin-On British Chicken Breasts

Pak Choi

Plum

Spring Onion

Chicken Stock Paste

Hoisin Sauce

(Contains: Soja)

Not included in your delivery

Sugar

Water

Nutritional information

Energy (kcal)532 kcal

Energy (kJ)2228 kJ

Fat15 g

of which saturates4 g

Carbohydrate60.1 g

of which sugars20.1 g

Protein46.9 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Colander

•Knife

•Baking Tray

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C, bring a large saucepan of water to the boil with 1/4 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves. Add the potatoes and the garlic clove to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop back into your pan.

Next, pop a frying pan on medium-high heat (no oil). Season the chicken with salt and pepper. Once hot, lay the chicken in the pan skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling chicken and its packaging. Transfer to a large baking tray skin-side up and roast on the top shelf of your oven until cooked, 15-20 mins.

Trim the root of the bok choy and separate the leaves. Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. Trim and thinly slice the spring onion. When the chicken has had 10 mins in the oven, add the bok choy to the baking tray around the chicken breasts (not covering), drizzle a little oil over the top, season and return to the oven for the remaining cooking time, 5-10 mins.

Pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil if the pan is dry, then add the plums to the pan and fry, turning them every minute until softened, 2-3 mins. Pour in the water and add the sugar (see ingredients for both amounts), chicken stock paste and hoisin sauce. Bring to the boil, then reduce the heat slightly and gently simmer until thickened, 3-5 mins. TIP: Add a splash of water if it thickens too much. Once cooked, set aside.

Once the chicken and bok choy is cooked, remove from your oven, cover the tray with some foil and leave to rest for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Once the potatoes are cooked and back in their pan, add the spring onion along with a knob of butter and splash of milk (if you have any). Season with salt and pepper and then mash. Cover with a lid to keep warm. Reheat the plum sauce with a splash of water if you need to. Pile the mash onto the plates, top with the chicken breast and share the bok choy alongside. Spoon the hoisin plum sauce over the chicken and enjoy!